Description
This Gingerbread Swiss Cake Roll is a festive holiday dessert that features a soft, spiced gingerbread cake rolled with a creamy ginger cream cheese filling. It’s perfectly balanced with warm spices, molasses sweetness, and a luscious frosting, making it a must-make recipe for Christmas or any special occasion.
Ingredients
Scale
Cake
- 3 eggs (separated and at room temperature)
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup molasses
- 1 tablespoon butter (melted)
- ¼ cup sugar
Filling
- 8 ounces cream cheese (softened)
- ¼ cup unsalted butter
- 1 ½ teaspoon vanilla extract
- ¼ cup minced crystallized ginger
- ½ teaspoon kosher salt
- 1 ½ cup confectioners’ sugar
Garnish
- Confectioners’ sugar
- Gingerbread cookies to garnish (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350 degrees F. Grease a 13x18x1 inch half-sheet baking pan and line the bottom with parchment paper to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, ground cinnamon, cloves, ground ginger, baking soda, and kosher salt until evenly combined.
- Beat egg yolks: In a large bowl, beat the egg yolks on high speed until thickened and pale, about 3 minutes. Then incorporate the molasses and melted butter into the yolks, mixing well.
- Whip egg whites: Using clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar one tablespoon at a time, beating on high after each addition until the sugar dissolves and glossy stiff peaks form.
- Fold mixtures together: Gently fold the whipped egg whites into the egg yolk mixture, being careful to retain airiness. Then fold in the dry flour and spice mixture until fully blended without overmixing.
- Pour and smooth batter: Pour the batter into the prepared pan and smooth the surface evenly using a spatula.
- Bake the cake: Bake in the preheated oven for 9-12 minutes until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Cool and roll the cake: Allow the cake to cool for 5-8 minutes. Then turn it out onto a clean tea towel lightly dusted with confectioners’ sugar. Remove the parchment paper and sprinkle the cake lightly with more confectioners’ sugar. Carefully roll the cake up starting with the short side inside the towel and let it cool completely in this rolled form.
- Prepare the filling: While the cake cools, beat the softened cream cheese, unsalted butter, vanilla extract, minced crystallized ginger, kosher salt, and confectioners’ sugar together until smooth and creamy.
- Fill and roll the cake: Once the cake is completely cooled, gently unroll it. Spread an even layer of the cream cheese filling over the surface, then carefully roll the cake back up without the towel.
- Chill before serving: Place the rolled cake on a platter, cover it with plastic wrap, and refrigerate until ready to serve to let the filling set.
- Garnish and serve: Before serving, dust the cake roll with confectioners’ sugar and optionally garnish with gingerbread cookies or other festive decorations. Slice with a sharp knife into even pieces. Store leftovers refrigerated.
Notes
- This classic Swiss roll variation features warm gingerbread spices and a creamy ginger cream cheese filling, making it perfect for holiday celebrations.
- Rolling the cake while warm inside a sugared tea towel helps prevent cracks and makes it easier to roll smoothly after filling.
- Ensure eggs are at room temperature to achieve the best volume when beaten.
- Optional gingerbread cookies add a beautiful festive touch for presentation.
- Refrigerate leftovers tightly wrapped to maintain freshness and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 347 kcal
- Sugar: 39 g
- Sodium: 309 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 87 mg
